| A barista is a person who prepares coffee
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| | It is the competitor's original creation
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| drinks in a coffee house as his or her
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| | and this is where baristas reveal their
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| profession and especially strives to
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| | creativity and skills combining roasts,
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| create the perfect espresso. The barista
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| | syrups, steaming and frothing milk and
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| possesses extensive knowledge on
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| | using all sorts of ingredients and
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| different kinds of beans and roasts and
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| | flavours that turn their beverages into
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| has the technical skills required to
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| | savory works of art. The baristas can
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| master the espresso machine.
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| | spend even months to invent this perfect
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| Baristas consider the extraction of
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| | drink that can bring them the victory in
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| coffee as art and they actually perform
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| | a competition.
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| in front of their customers each time
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| | Here are some examples of drinks that
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| they prepare an espresso, a cappuccino, a
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| | barista champions have invented:
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| caffe latte or a caffe mocha. However, if
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| | * Troels Poulsen, the 2005 World Barista
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| they wish for larger audience and
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| | Championship winner, created a drink
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| consider themselves as really talented
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| | called ESB, as in "enhanced sensory
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| they can consider competing in barista
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| | balance" by combining melted pepper-gel,
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| competitions. These events take place
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| | espresso and lavender syrup.
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| every year and they are held at local and
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| | * Phuong Tran, the 2005 USA Barista
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| national levels. The ultimate title to
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| | Champion, was inspired by her childhood
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| win is the World Barista Champion.
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| | in creating the Crimson Sage, a drink
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| The World Barista Championship was first
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| | made of sugar cane juice, white pepper
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| held in 2000 in Monte Carlo and it became
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| | powder and steamed milk infused with sage
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| quickly a public event where the best
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| | leaves. She said that as a child she
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| baristas from different countries battled
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| | loved drinking sugar cane juice with ice
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| for espresso making supremacy. The World
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| | and she always dreamed of using it in a
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| Barista Championship takes place every
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| | drink.
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| year in a different country and the
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| | * Sammy Piccolo, the 2004 Canadian
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| competitors are the winners of the
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| | Barista Championship winner, created
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| national barista competitions.
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| | "Insieme" by using raw sugar, egg yolks,
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| In the United States the Specialty Coffee
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| | curry, bittersweet chocolate and milk.
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| Association of America (SCAA) hosts
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| | * Bronwen Serna, USA Barista Champion of
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| several local barista competitions. There
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| | 2004, entitled her signature drink
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| are ten regions, and each state has been
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| | "Sweetness" because the main "secret"
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| assigned to a region. Local competitions
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| | ingredient was honey. She also used dark
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| are sponsored by businesses, and the
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| | chocolate powder and served it with a
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| winner of each of the local events has
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| | dark chocolate square.
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| the chance to try to impress the jury at
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| | Baristas train hard for these
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| the US Barista Championship. There are
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| | competitions, especially if they have the
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| many barista competitions in Europe and
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| | chance to participate in the World
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| the United Kingdom. Canada, Australia and
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| | Barista Championship. They try to bring
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| Central America also have barista
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| | to perfection their technique and put
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| competitions at the local, regional and
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| | together their program as during the
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| national levels.
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| | competition everything has to work
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| In a barista competition the judges have
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| | smoothly, no glitches are allowed. They
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| to assess both the competitors and the
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| | can actually be compared to athletes
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| coffee drinks they make. The criteria
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| | rehearsing for the Olympic games as some
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| based on which they score each barista
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| | of them even have coaches that sometimes
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| involve the quality and taste of the
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| | play the role of judges in preparation
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| beverage, personal presentation,
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| | for the competition.
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| technique and also the presentation of
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| | Barista training
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| the coffee drink.
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| | Well, perhaps after reading about the
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| The baristas race against the clock as
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| | competition requirements it might be wise
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| they are only allowed to perform for 15
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| | to brush up a bit on your skills. There
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| minutes. They also have 15 minutes before
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| | are several ways to either get basic
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| the actual presentation to prepare with
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| | skills training as a barista or enhance
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| every detail for the show - ingredients
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| | your existing skills:
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| like syrups, chocolate sprinkles or
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| | * Books and manuals. There are many books
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| anything that you can think of except
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| | or manuals available that take you step
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| alcohol, cups, trays, blenders, mixers
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| | by step through the processes of making
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| and portable burners. Contenders even
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| | an espresso, a cappuccino and other
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| roast their own coffee and bring it with
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| | specialty coffee drink. The drawback is
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| them at the competition. After serving
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| | that you only have still pictures to look
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| their drinks, baristas have 15 minutes to
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| | at which may make it difficult for
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| clean their station before they make room
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| | beginners to see the details of the
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| for another contestant. The espresso
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| | methods.
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| machines used in the competition are key
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| | * Videos. These provide both visual
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| to the taste of the coffee. The machines
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| | modeling as well as commentary on how to
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| must be left absolutely clean and free
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| | produce the perfect cup of espresso.
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| from any impurities.
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| | * Training classes. There are training
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| During the 15 minute performance interval
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| | locations in most areas that offer
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| baristas have to prove their skills by
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| | courses that range from three hours to a
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| preparing 4 espressos, 4 cappuccinos and
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| | full day on learning the secrets of a
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| 4 signature drinks. Four sensory judges
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| | barista. Many of these programs also deal
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| that have to decide on the quality of the
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| | with how to care for the espresso machine
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| drinks sample each one of the beverages.
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| | and offer a certificate upon completion.
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| While preparing the beverages, the
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| | * Hands-on. Some experienced barista will
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| baristas have to present their work, give
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| | offer personal training or mentoring for
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| details about the ingredients they used
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| | those interested in becoming a barista or
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| to the audience and also treat the judges
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| | in improving their skills.
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| as customers in a coffee shop. One can
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| | Whatever you decide to do, if you have a
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| only imagine the stress.
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| | talent for making a great cup of espresso
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| After the espressos and cappuccinos,
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| | you should consider entering a barista
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| which are finished with latte art -
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| | competition. You will meet other people
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| complicate designs drawn atop the cup
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| | that share your passion for coffee and
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| with foamed milk by using the pitcher,
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| | will certainly get some new ideas to try
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| the time comes for the signature drink.
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| | in your coffee shop.
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